German Chocolate Cheesecake
This video shows you how to make German Chocolate Cheesecake with a caramel-pecan topping.
German Chocolate Cheesecake Recipe - Rich, Delicious Cheesecake!
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If you love chocolate and coconut, this delicious German Chocolate Cheesecake recipe is for you! Inspired by the famous German Chocolate Cake! This rich and decadent chocolate and coconut cheesecake is topped with chocolate buttercream and the iconic German Chocolate Cake filling, made with custard, coconut, and pecans. The cheesecake crust is made with a graham cracker and coconut for even more coconut flavor. And the cheesecake itself is so rich, silky smooth and delicious! The perfect cheesecake for the chocolate lover!
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German Chocolate Cheesecake
BEST German Chocolate Cake | Preppy Kitchen
The BEST German chocolate cake: This rich and tender German chocolate cake is slathered in a coconut pecan caramel frosting that’s beyond addictive and totally delicious! The cake itself has a light chocolate taste and is SO moist, and delicate that it nearly defies the laws of physics.
You'll have to invite people over to help you eat it so you can't devour the whole thing!
German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country). It’s also one of my favorites! Once you make the icing, you’ll be adding it to cupcakes and ice cream in no time! I also love how there's no worrying about cake decorating one this one since it's meant to have a totally rustic look.
I used light brown sugar for the frosting BUT and loved the caramel flavor it brought but you can use white sugar for that tradtional German chocolate frosting.
Full Recipe:
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AMAZING Chocolate Cheesecake Bundt Cake Recipe - EASY baking
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This Chocolate Cheesecake Bundt Cake is so chocolatey and moist with a luscious cream cheese filling!
This is how to make Chocolate Cheesecake Bundt Cake:
Chocolate Cheesecake Bundt Cake
Ingredients:
For Bundt Cake Pan:
Butter
2 tsp All-Purpose Flour
2 tsp Unsweetened Cocoa Powder
Chocolate Cake:
290 g All-Purpose Flour/ 1 3/4 cups
40 g Unsweetened Cocoa Powder/ 1 /3 cup
1 1/2 tsp Baking Powder
1/2 tsp Salt
250 g Butter, room temperature/ 1 1/8 cups
250 g Sugar/ 1 cup
1 tsp Vanilla Extract
5 Eggs, room temperature
80 ml Milk, room temperature/ 1/3 cup
Cheesecake Filling:
500 g Cream Cheese/ 18 oz
2 Tbsp Cornstarch
1 Egg Yolk
50 ml Heavy Whipping Cream/ 1/4 cup
150 g Sugar/ 1/2 cup
1 tsp Vanilla Extract
For Garnishing:
200 g Semi-Sweet Chocolate, melted/ 7 oz
100 g White Chocolate, melted/ 3.5 oz
Directions:
1. Preheat oven to 175°C/347°F. In a small bowl, mix flour and cocoa powder together. Grease bundt pan with butter and flour it with the cocoa/flour mixture.
2. In a medium mixing bowl, sift in flour, cocoa powder baking powder and salt. Give it a quick mix and set aside.
3. In a large mixing bowl, add in butter, sugar and vanilla extract. Beat on medium high speed until pale and creamy (this will take about 4-5 minutes).
4. Gradually, add in eggs one at a time, beating well after each addition.
5. Add in flour/cocoa mixture alternating with the milk. Beat on medium high speed just until combined. Do not overmix!
6. Make cream cheese filling:
In a medium mixing bowl, add cream cheese, cornstarch, egg yolk, heavy whipping
cream sugar and vanilla extract. Beat this on medium high speed just until combined.
7. Add half of the chocolate cake mixture into the bundt pan. Pull up chocolate mixture up the sides of the bundt pan by using a rubber spatula.
8. Scoop cream cheese mixture into the center of the chocolate cake mixture by using an ice cream scoop. Spread evenly.
9. Add remaining chocolate mixture on top and spread evenly.
10. Bake cake for 55-65 minutes or until toothpick inserted into the center comes out clean.
11. Let cake cool completely before flipping onto a wire rack.
12. Place parchment paper underneath wire rack before drizzling melted chocolate onto cooled cake (optional).
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Raw German Chocolate Cheesecake
Free of refined sugar, grains, gluten, dairy, and eggs, it contains no tricky ingredients and really consists of only two components: a crust made from nuts and cocoa, and a creamy center made from...nuts and cocoa. The entire recipe can be made in a high-speed blender and it's kind of magical to see the way the ingredients transform into something that tastes so distinctly like German chocolate cheesecake. I won't deny that this is an incredibly rich cake, so make sure to be mindful of portion sizes!
Ingredients
Crust:
1¾ cups raw almonds
¼ cup raw cacao powder
¾ cup Medjool dates, pitted
1 teaspoon pure vanilla extract
⅛ teaspoon salt
2 tablespoon agave nectar
Filling:
3 cups raw cashews
1½ cups almond or soy milk
1 cup agave nectar
5 tablespoons raw cacao powder
2 teaspoons pure vanilla extract
¼ teaspoons salt
3 tablespoons soy lecithin
1¼ cups coconut butter or oil, melted
Instructions
To make the crust:
Add all crust ingredients to a food processor.
Process until the crust begins to rise on the sides of the processor's bowl.
Stop the machine and use a spatula to mix the crust. Repeat a few times until the mixture is smooth and consistent. The final result should be a mixture that holds together with gentle pressure.
Wash your hands so the crust doesn't stick, then use your knuckles to lightly and evenly press the mixture into the bottom portion only of a 9-inch cheesecake pan. Set aside.
To make the filling:
Blend all filling ingredients except the soy lecithin and coconut oil, until the mixture is completely creamy. Then, add the lecithin and melted coconut oil. Blend on high until well mixed.
Pour the filling over the crust and tap the cheesecake pan on the counter several times to remove air bubbles in the filling. Refrigerate overnight or in the freezer for 2 hours. To store, cover and place in the fridge. The cheesecake keeps well for at least 4 days.
Ready in about 2½ hours
Makes 24 servings